Who: If you venture onto Sathorn Soi 12, you will now be greeted by the tantalizing smell of delicious wood-fired pizza. Amidst Florentine decor, you can take a front-row seat at the open pizza-making station, where upscale Italian flavors are given a Thai-twist by the head chef and owner.

Who: Chef Francesco Lenzi, the mastermind behind Top Tables mainstay Lenzi Tuscan Kitchen, heads in a casual bistro direction, whipping out pizza as well as cold cuts and freshly made pasta.

Crust: The aromatic and light 72-hour fermented pizza dough results in a chewy, crisp-edged crust that really shines in the traditional style.

Get this: Top players at Nonna Nella are the Diavola (B450), topped with organic tomato, fior di latte mozzarella and spicy salami, and the Salsicce and Funghi (B550), loaded with mozzarella, homemade sausage from lenzi’s and mushrooms.

Who: 72 Courtyard’s Hopeland has been transformed into a very casual wine bar that serves up carb-loaded dishes, including pizza with four types of toppings.

Crust: These wood-fired pies are made with imported flour and left to rise slowly for two days to give that pillowy, chewy texture typical of Neapolitan-style pizzas.

Get this: Carbar's top sellers are the Italian Sausage (B290), sinfully topped with Italian sausage, mushrooms and a runny egg. The Prosciutto di Parma (B290) is a classic for the masses, packing Prosciutto di Parma, rocket and cherry tomato.